BISMILLAH HIR RAHMAN NIR RAHEEM
I am a great fan of leafy vegetables. I love to have them even everyday but my siblings get bored having them every other day. I love to experiment with it and add more color to my greens. The yellow-green combi in food always attracts me towards it. The above recipe is from one of the newspaper cuttings I always wanted to try. My people don't appreciate leafy veg in rice so I am always skeptical to prepare it. However couldn't stop myself from trying this when I saw this event at torviewtoronto blog.
Once again as usual I repeat, please excuse my photography. Its when I cook something therez no other thing in my mind than to just devour it off as soon as possible. So presentation and photography becomes a big hurdle ;-D
Rice = 1/4 kg
Oil = 2 tblspn
Dried red chilli = 1, broken into pieces
Hing = a pinch
Rai = 1 tsp
Urad dal = 1 tsp
Chana dal = 1 tsp
Green chilli = 3, chopped
Kadipatta = 8-10
Methi leaves = 2 cups, washed, cleaned and finely chopped
Haldi = 1/2 tsp
Salt = to taste
Juice of 1 medium sized lemon.
1. Cook the rice and allow it to cool completely.
2. Heat oil, add red chilli, rai and hing. When it starts to splutter, add both the dals, green chillies and kadipatta. Fry till dals turn golden brown.
3. Now add methi leaves and cook for sometime, stirring continously in between.
4. Then add haldi and salt. Stir fry till fenugreek is cooked.
5. Before removing from heat stir in lemon juice.
6. Add methi leaves mixture to the rice. Mix well. Cook for another 5 minutes, just to get a faint color of the leaves to the rice...
7. Serve hot.
I forward this recipe to the Food Palette Series Green at Torviewtoronto. Thank you for organizing such lovely events.